The pork tenderloin lies underneath the ribs alongside the backbone, parallel to the loin. Together the tenderloin and the loin make up the bone-in center loin roast and center loin chop.
The tenderloin is very lean and extremely tender, a favorite of chefs the world over. It has about the same amount of fat as boneless/skinless chicken breast and can be used in any dish calling for chicken breast.
Pork tenderloin roast cooks very quickly, will dry out faster than most cuts but is still a very versatile cut. It can be roasted, grilled, sauteed, stewed, skewered or stir-fried. Tenderloin also takes well to marinades, rubs and glazes.
Packaged whole and can be used as a roast, or cut into medalions.